Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
3/4 cup (110g) plain wholemeal flour
1/2 cup (75g) plain white flour
1 tablespoon baking powder
pinch of salt
1 cup (155g) mixed fresh berries, such as blueberries and raspberries
3 tablespoons (60g) butter
1/4 cup (55g) light soft brown sugar
1 egg, beaten
200 ml low-fat milk
Preheat the oven to 200°C. Use paper muffin cases to line a 9-cup muffin tray – each cup should measure about 7 cm across the top and be about 3 cm deep.
Sift the flours, baking powder and salt into a bowl, tipping in any bran left in the sieve. Gently fold in the mixed berries.
Melt the butter gently in a small saucepan, then add the sugar, egg and milk and mix until smooth. Pour this over the flour mixture and gently fold the ingredients together, just enough to combine them. The mixture should remain quite lumpy.
Spoon the mixture into the muffin cases, filling each about two- thirds full. Bake for 18–20 minutes, or until the muffins are risen and golden.
Transfer to a wire rack to cool slightly, then serve warm or allow to cool completely before serving. The muffins can be kept in an airtight container for 1–2 days.
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